And then… Had a Korean invasion of Ireland, wow, this was a great combo.

I always understood it was a powerful audio player but, I could never figure it out. Rhythmbox just works and gets out of the way 🤷‍♂️

It’s chickpea flour, water, salt, black pepper, oil, rosemary and onions

It was a mix between https://www.themediterraneandish.com/farinata-recipe/ and this one https://www.youtube.com/watch?v=-vKnzKb60C4&t=3

The aquarium is amazing, wish we had budgeted more time for it. The facility it is at has a whole days worth of activity there. The Olive Mill is a pretty good pace to check out as well, specially if you like olive oil. I wanted to go, but didn’t have time to visit Heard Museum.

Thank you. I tried to set them up to sync between my desktop and Android but no luck.

Do you sync your Joplin notes with Synching? Any tips?

Thanks! Here is the recipe for the vegetable broth, https://www.youtube.com/watch?v=CDWSZ4ZcnQE&t=10

I based the curry off of this, https://www.youtube.com/watch?v=NM-4tVL4Z-c&t=167 I think next time I make this wilting a bunch of baby spinach in this would be an amazing addition.

Take two, I think the first attempt had the dough too moist. Today’s turned out very nice, I think

Thanks, first go at this recipe, trying to figure it out.

This! Haha 🤣🤣🤣

I have been just making the curry for a while, so pretty much all ingredients are what I would like them to be. Not sure about exact measurements. Curry: Two medium white onions, diced same amount of diced eggplant. Salt and pepper. Sautéed in oil. Clear the middle of the pan for the spices, I used curry powder, cumin powder, coriander powder, red pepper flakes, and a garlic ginger paste. Add a tin of diced tomatoes. Add about a cup and a bit of mango yogourt - I usually use coconut cream here but felt like switching it up. Let simmer.

Lentil balls: I boiled 1.5 cups of red lentils for 5 minutes, don’t want them too mushy. In a food processor I added, a large carrot (cut into smaller pieces), an onion, garlic ginger paste, close to the same spices from the curry, and parsley (I was out of fresh coriander), and a bit of the yogourt. Blended until it was in small chunks. Mix with the lentils, smashing most of it. I formed into balls and placed onto a greased baking sheet. I cooked it in a pre-heated oven at 425*F for 12 minutes, flipped the lentil balls and mashed them down a bit and cooked for another 12 minutes.

It was butternut squash, acorn squash, sweet potato, onion, garlic, and sausage. With the squashes… It’s largely a fruit roast 🤷‍♂️😂🤣

It’s acorn squash, first time using it. Figured everyone would not eat it and set the skin side. With all the ridges wasn’t sure about removing it before baking. To my surprise acorn squash taste a lot like spaghetti squash - without it noodling.

See the directions I gave in another comment. Removing a lot of the water is a bit of a process but, it’s what helps with the look and texture. For a these bites the texture is good. Plus, they are bites so a lot of the texture is in the breading.

Apparently, it’s deboned and sold separately…

The humour of it, because tofu is obviously boneless. Hahaha

Gotta be careful with them they’ll bung you up! Haha

Thanks. It’s extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading… In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.